One Bowl Blueberry Oatmeal Muffins
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Quick blueberry oatmeal muffins are full of wholesome whole-grain oats and berries and they’re so easy to whip up in one bowl. The batter is dairy-free and can be made with gluten-free flour. Make a batch to start off the day or pack into a lunchbox for a healthful snack.
Even if you’re a minimalist when it comes to baking, you probably have all the ingredients on hand to bake a quick batch of these blueberry oatmeal muffins. They’re dairy-free, with a tender texture. Plus, they are absolutely loaded with juicy blueberries and whole grain oats.
The recipe couldn’t be easier — the batter mixes up in minutes. If you have one bowl and a mixing spoon you’ll be good to go!
Ingredients in homemade blueberry oatmeal muffins
- Oatmeal: I tested these muffins with whole rolled oats and quick oats. Either type will work.
- Flour: All-purpose flour or a gluten-free all purpose blend will work in this recipe. You can also swap about 1/2 cup of the all-purpose for whole wheat flour.
- Blueberries: You’ll need one pint of fresh blueberries or 2 cups frozen berries (Just measure them out and let them thaw for about 15 minutes, then drain the liquid).
- Sugar: The muffin batter is lightly sweetened with granulated sugar, then topped with sparkling flakes of turbinado sugar (also called “raw” sugar) that offer a pleasant crunch every time you take bite. Brown sugar or coconut sugar are good substitutes for the turbinado.
- Oil: Use a neural-tasting oil, such as canola, avocado or sunflower.
- Optional flavor add-ins: Stir in one teaspoon of vanilla extract, fresh lemon zest or ground cinnamon into the batter along with the other dry ingredients.
A quick breakfast for me usually means a bowl of oatmeal or a batch of these blueberry oat muffins — mostly because they don’t require much fussing to make on a groggy morning.
When you’re in the mood for a wholesome whole grain muffin that tastes pure and simple, this is a great recipe to turn to.
Not to say that every once in a while a slightly more decadent jumbo bakery-style blueberry streusel muffin or stack of whole grain buckwheat pancakes is out of the question!
Step by step instructions
1. Add the milk or orange juice to the oats and let them soak 5-10 minutes. 2. Add the flour, sugar, egg, oil, salt, baking soda and baking powder to the mixture.
3. Stir the dry and wet ingredients together to combine. 4. Add the berries and fold the into the batter.
5. Spray a non-stick 12-cup muffin pan with cooking spray, or add paper liners. Portion the batter evenly into baking pan. 6. Sprinkle the turbinado sugar lightly over the tops of the muffin cups. Bake at 425 degrees 16-21 minutes.
7. Turn the muffins out of the pan after 5 minutes, then cool on a wire rack. 8. Serve the muffins warm or at room temperature.
By the time the people in your house wake up, these blueberry muffins will be warm from the oven and ready to eat. Enjoy!
One Bowl Blueberry Oatmeal Muffins
Equipment
Ingredients
- ½ cup (50 g) whole rolled oats or quick oats
- ½ cup (125 ml) orange juice, milk (dairy or plant-based) or water
- 1¼ cups (155 g) unbleached all-purpose flour or gluten-free flour blend, * see my note on measuring flour below
- ½ cup (100 g) granulated sugar
- 1 ¼ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup (125 ml) neutral oil, (such as canola or sunflower)
- 1 egg, slightly beaten
- 1 pint (260 g) fresh blueberries, or 2 cups frozen blueberries, thawed and drained
- 1½-2 tablespoons raw turbinado sugar, or coconut sugar
- ½ teaspoon ground cinnamon, optional
Instructions
- Preheat oven to 425 (220 C) degrees.
- In a large bowl, combine oats with the liquid (juice, milk or water.) Let sit 5-10 minutes.
- Add flour, sugar, baking powder, salt, baking soda, oil and egg and mix well. Gently fold in the blueberries. The batter will look thick.
- Divide the batter evenly (I use a #12 (⅓ cup) cookie scoop) into a muffin tin lined with 12 paper baking cups or an oiled or nonstick muffin tin. Sprinkle the sugar and cinnamon (if using) over the top of the batter.
- Bake 16-21 minutes, until tops are golden brown and feel firm to the touch. Let muffins cool in the pan 5 minutes, then turn them out to cool on a wire rack. Serve the muffins warm or at room temperature.
Karen’s Notes and Tips
- If you don’t have fresh blueberries on hand, frozen berries work beautifully. Just measure them out and let them thaw for about 15 minutes.
- Measuring flour: If you don’t use a scale when baking, use the “fluff” method to avoid packing the flour: Briefly stir the flour in its container using a fork or whisk, then lightly spoon flour into a measuring cup and level the top with a knife.
- I’ve successfully used fruit juice to soak the oats, but you can use your preferred type of dairy milk or plant-based milk (oat milk or almond milk are my preferences).
- All-purpose flour or a gluten-free blend will work in this recipe. You can also swap about 1/4 cup of the all-purpose for whole wheat flour.
- If using cinnamon, blend it together with the turbinado sugar before sprinkling over the muffins.
- Muffins will stay fresh 1-2 days at room temperature.
- Freeze the baked muffins and store them up to one month. Thaw them on the kitchen counter or overnight in the refrigerator.
Nutrition
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.
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These muffins are outstanding! I use brown sugar & cinnamon for the topping. Sometimes I mix blueberries & raspberries in this recipe.
can I use coconut sugar instead of white sugar?
Yes, you can. The batter will look a little darker, but should work fine!
Delicious! My whole family loved them!
I must have done something wrong. They were dreadful. Dry tasteless
A waste of my beautiful fresh wild berry 🥹
Oh no, Nathalie! You’re the first to say this. Please feel free to send me an email. I’m happy to troubleshoot what may have gone wrong.
You are too kind.
I tried to make them gluten free. That may be the beginning of my troubles 😵💫
can I use all whole wheat flour?
Hi Karen – Yes, you can.
thank u so much ,I’m thinking the texture would be different ,should I u SE the whole amount in recipe or cut on half
Great question! Yes, if you use only whole wheat flour, the texture of the muffins will be a bit denser and darker in color compared to all-purpose flour. King Arthur flour says: “Substitute 113g whole wheat flour for every 1 cup (120g) of white flour called for in your recipe.”
I did the math and it means you would substitute 178 grams of whole wheat flour for the 190 grams of AP flour called for in the recipe. If you don’t have a scale, measure out 1-1/2 cups, and remove a little less than 2 tablespoons. Let us know how it works for you!
I don’t have a scale to measure the flour. Could you give the cup equivalent measurement? Because I wanted to try this. Thank you
Hi Heather – Yes, for sure. The recipe calls for 1 1/4 cups of AP flour. If you don’t use a scale use the “fluff” method to avoid packing the flour: Briefly stir the flour in its container using a fork or whisk, then lightly spoon flour into a measuring cup and level the top with a knife.
Easy recipe! The cinnamon on top is not enough flavouring though. Probably better to add it or other spices into the batter itself.
Really yummy AND easy! I didn’t have baking soda so I substituted it for just more baking powder, I looked it up and did 3x 1/4 added to the baking powder already in the recipe. Love the very little mess! If you’re reading this, wondering if this recipe is worth it, DO IT! you won’t regret it!
I made these and added lemon zest and 1/2 teaspoon Lemon extract. no cinammon. They were awesome.
I am definitely going to make these this weekend. Thank you for the recipe!
My batter came out dry looking like cookie dough is 1.5 cups of flour correct because that’s when it all clumped together.
Hi Sharon, yes the correct measurement is 1-1/2 cups. The batter should be somewhat thick, not runny. Did they bake up okay? You can also use a scale for the best accuracy.
Thank you for the suggestion! They baked ok but I did keep them in longer. I used lemon olive oil so perhaps that altered the consistency as I was expecting pancake-like batter but overall I am very satisfied with the healthy recipe, & especially ONE BOWL 🙂.
Just what I was looking for in a muffin. Easy and delicious.
LOVED these.. SUPER EASY! I made them with the orange juice. I also didnt have enough blueberries so I used 1 cup frozen blueberries and 1 cup chopped up small frozen strawberries. THEY WERE AMAZING! I even sprinkled a little nutmeg in them.. Today I am making some with the milk option instead of oj and added a little vanilla and going to do strawberry chocolate chip.. HOPE they turn out just as amazing!
thank you for the recipe.. It’s a keeper
They turned out beautifully! Thanks for sharing your tweaks 🙂
Love these muffins! Used the 1/2c wheat flour! Wondering if I can add a small amount of turbinado sugar into the dough for some crunch throughout and if so how much would you recommend?
Hi Debra – I suggest adding 1-2 tablespoons of turbinado sugar into the batter if you enjoy the crunch, but don’t want to make them too sweet.
Exactly like the photo and tastes as if they came from an artisan cafe. :))
I must say these blueberry oatmeal muffins look incredibly tempting. Karen’s recipe seems so simple and straightforward, perfect for busy mornings when I’m craving something wholesome yet delicious. I can almost smell the sweet aroma wafting from the oven as these muffins bake to golden perfection.
Amazing muffin! Will be adding this to my muffin rotation! Have made 3 dozen in the past few days.
Loved this recipe and will be making this again!